Heat butter and 1 tablespoon olive
oil in a large skillet over medium - high heat; cook and stir mushrooms in mixture until browned, 5 to 6 minutes.
Cook the ground
beef in a large skillet over medium - high heat until browned and cooked through, breaking up the beef as it cooks.
Heat up some butter, olive oil, avocado oil, or your favorite cooking
fat in a large skillet over medium - high heat.
In a large skillet add oil until melted, add cumin seeds and mustard seeds and cook until the start to literally pop.
Meanwhile, bring cream to a
simmer in a large skillet over medium - high heat and cook, stirring occasionally, until reduced by half, about 4 minutes.
Cook the
meat in a large skillet on the stove top on medium heat until browned; breaking up the meat into small pieces with a spatula as it cooks.
Combine ground beef, onion, and bell
pepper in a large skillet over medium heat; cook until meat is brown and vegetables are tender, stirring to break up meat.
Place the
turkey in a large skillet with extra virgin olive oil, salt, pepper, oregano and garlic and bring to a medium heat.
Put the bacon
pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes.
We like to cook these 2 at a
time in a large skillet like this one (the stainless steel one) over medium heat until bubbles start to form.
Heat the tortillas between 2 damp paper towels in the microwave for 1 minute or heat each
tortilla in a large skillet over medium heat.